Minute Microwave Cheesecake

Margaret asked me if there was some way to make a quick cheesecake. “I’d love to see a cheesecake ‘in a minute,’” she told me. “Just a single serving size.”

I love a cooking challenge so, with her mandate, I set out to create a simple dessert that:

1. Is made in the microwave in literally about a minute, chilled for 60 minutes and then served up.
2. Is Atkins Induction friendly and filling.
3. Contains less than 5 net carbohydrates.
4. Can be tweaked easily for user-friendliness based on dietary needs.

The spoon in my mouth proves I achieved the desired results.

You might wonder why I added the egg to the recipe. The egg both bulks up the mixture adds protein-rich, low glycemic bulk to the dish, meaning there’s no need for more cream cheese. Eggs also cook quickly, so the dish is finished in less than 2 minutes. Finally, the egg makes this slightly more of a meal, so it’s quite filling.

On busy work-week days, it’s important to have something that you can grab and take to the office. This way, you can spend more time living and less time in the kitchen. These little protein-packed desserts really make life that much more deliciously simple.

Some things to consider before you start microwaving:

You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.

You can use egg white in place of the entire egg if you need to further cut the fat.

If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.

I made my cheesecake in a small, one-cup casserole dish.

If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.

The only thing is that’s is not quick. You say 2 mins in the microwave but then 60 mins cooling. That sounds like an hour and 2 minute process so it’s definitely not quick and fast but it does look good for just a single serving

I know this may sound crazy to some, but I don’t have a microwave. Any idea how long I could bake this to get a good result? Would love to make a few small cheesecakes for deserts. I love cheesecake! Thanks!

Hi, Alexis. I don’t think that sounds crazy at all. How about 325 degrees for 10-15 minutes, stirring half-way though to incorporate everything? It might take slightly longer, but that’s how long it takes for an egg to bake.

hi im also new and feel exactly like Anna does I found this site when I truly needed it most. any tips or recipes for a picky eater? yes sadly I am one of those. I would love some help with this if you could:-)

I have been looking for easy way to make myself cheesecake, been doing wheat belly and I could kiss you right now!!! This recipe looks devine and I will be making this weekend. Can’t wait!!!! You are the BEST!!!!!

This is EXACTLY what I’ve been looking for for a quick breakfast. I take things like this to school to eat when I get there. They’ll be SO jealous, knowing I’m eating “dessert” for breakfast AND losing weight! LOL

I will be starting phase 3 of my HCG diet in a week and a half. This looks amazing, Jamie! No one else in my household likes cheesecake(sometimes I wonder if we are really related, lol) so this is a great idea. I will be trying this. I can’t wait.

After I read this I went in the kitchen and made it. Pretty darned good, I must say! I ate it after I did a step workout. Nice reward, eh? I used sugar free whipped topping, but totally forgot about nut meal. That would have been nice too, I’ll bet. Thanks for the quick treat!

I love portion control. Is it a little bit calorie heavy? Sure. But that’s what makes it so filling. I didn’t plow through it; it took me time to eat the whole thing. It’s a lot of filling, tasty food.

Hey, I am not sure how I discovered your site (LCF prolly) but I LOVE it! It made me excited about lc-ing again, (I kinda suck at lc-ing lol, kind of a love hate thing goin on). Anyhoo, I was craving something like always do so I decided to make this.. but I only had mascarpone cheese and lime, figured they should work just as good.. oh and I used TRUVIA (wasnt sure how much though lol) long story short.. end result was sweet runny scrambled eggs 🙁 boo. I have no clue what went wrong.. I didn’t let it cool all the way but I don’t think it would have lost its scramble just from cooling… I will give it another shot with the proper ingredients when I get them. I was so bummed. Lol

It really can be slightly eggy, which is why it should have that chance to really cool down. The flavors definitely change. When warm, it’s not as wonderful as it is cooled. It shouldn’t taste overly like eggs; it should be more like a custard. I am sorry yours didn’t come out as you’d hoped, but I appreciate you letting me know what you tried!

I will for sure try it again and let it have time to cool. I’ll let ya know how it works out. Thanks… I have an off the sub question… have you ever made kool aid jello? SF of course. If so what sweetener did you us?

Natalie, I’ve made the kool-aid jello before, but it’s been a while. (I won’t buy jello, as I won’t do sugar, and won’t do aspartame, and the SF ones have aspartame. Only way I will make jello is to make it with kool-aid or some type of flavoring. Just don’t make jello often!)
Originally I only used liquid “splenda”. But now I personally would use a blend of sweeteners. Just use your favorite sweetener. (I can’t remember how much sweetener is in the recipe right now. If you need to know that, I’ll see if I can find my recipe, and get back to you. Just let me know.)

Sometimes they go am little scrambled egg, but that’s partially the savory aspect of it. Keep stirring and cooking, and hopefully they won’t become like scrambled eggs. They can definitely do that, though… And it sucks when they do sometimes.

Natalie, mine turned out runny on the inside and scrambled on the outside the first time I made it. The second time, it turned out amazing and thick and smooth!
My secret? After each 30 seconds in the microwave I “mixed” it with a hand- blender. Genius! And this recipe is tops for me!
TY Jamie!

I ate it and it was amazing! So much more substantial than regular cheesecake but just as good. This recipe is a definite keeper and one that I’m sure I’ll make often. Thanks so much for sharing your genius with all of us!

I made it last night and my hubby and I both thought it was VERY yummy. It wasn’t what at all although I was a bit generous with the cream cheese since you had said that. I very much have issues with portion control with the sweet stuff so I appreciate easy one serving recipes such as this. Keep up the good work!

I made mine with 3 tsp of Torani syrup (caramel flavor) instead of the vanilla and sweetener. The flavor is yummy after it’s cooled completely – I think it will be great to make the night before when you know your morning is going to be chaotic. My texture was slightly coarse though? What do you think – mix more while cooking? Or skip the mixing?

It is a bit more like a custard. I have about 75% of readers loving it and 25% saying it’s too ggy. Be sure to let cool completely, and if you hate the taste of eggs, add the maximum amount of sweetener or more cream cheese (or less egg).

I just made this, and tho it has to cool before I can really know how much I like it, I can say that from licking the fork, I I think I’m gonna give it a big thumbs up!
I don’t put lemon in my cheesecakes, so I used all vanilla.
Question: Should I have stirred after the last 30 seconds (after 90)? I didn’t. I stirred after 30, and then another 30, then took it out to cool.
I’ll probably forgo the nut meal, as I’ve gotten to quite liking my cheesecake without a crust. Might sprinkle a little on, but I doubt it. Whatever my mood is when I decide to eat it later. (Wish it were cool now, but I know it will be better cool!)
Thanks Jamie!

Well, I waited as long as I could. :>) Just had mine with a little bit of cherry Glucomannan gel/glaze & whipped cream. It was quite good, but I think I got just a tad bit too much sweetener in mine. I just guesstimated a mixture of sweeteners. Also my sour cream is about to go over the edge. It was a little tarter than I would have liked. (NOT the recipe’s fault tho!)
Next time I think, I will stir a little more between each 30 second interval, and after the last cook, which I think I’ll try 15 seconds instead of 30. I think mine was cooked just a tad too long. All microwaves are different. most of my ingredients were room temperature (very warm). Might or might not have made a difference. (Yours might have been too. ??)
I will definitely make again!

Whipped one up yesterday and ate a piece of heaven! I just made a triple batch using 3 eggs and adding a tbs of powdered cocoa. Can’t wait to try a chocolate custard cheesecake!
Jamie, you are the bomb!

I did this too! And silly me, I forgot the sour cream…. and it STILL came out great. And filling. And satisfying. In fact, eating one right now at work – you can grab and go with this little baby anywhere! Woohoo!

I happen to have a bottle of lemon SF DaVinci (they don’t make this flavor any longer) that I’ve hardly used. This is the perfect use for it!

Hi Jamie,
loving your site and your genius 🙂 I’m fairly new to LC and based in the UK which doesn’t seem to have as huge a following as much as you guys. Tried this pud at the weekend and my mixture really went like scrambled eggs when I stirred and cooked to the allotted time 🙁 It was nice tasting, but couldn’t overcome the egg sensation..and I love scrambled eggs and I love dessert! Together though was a bit of brain ache for me. Does it always go like this or was it just me? Thanks for helping us – keep up the good work Jamie 🙂

I’m wondering if i needed to stir it less! I loved the taste (and the whole ensemble), but the texture was that of scrambled eggs. I’m confused. can you post a picture of your custard mix once its finished its cooking time? Thanks jamie

Sally, let me make it again and I’ll take more pictures. The only reason I took less was because my kitchen is so dark.I usually have to run outside to snap pictures. How lame is that. I suppose I could bump the ISO…

I used 2T SF Vanilla Davinci syrup and 2 packets of splenda. Suites my tastebuds! Though I did make it a touch more complicated and used my Kitchenaid stand mixer with the wire whisk – just had to get it well mixed and a touch airy in hopes the flavors would mesh. It does curdle up in the microwave, I would certainly liken it to cheese cake flavored custard. If that even makes sense? It’s tasting pretty good!! Thanks again!

Forget Jello No Bake! This is awesome! I have had this the past 2 days for breakfast. I tried this morning a crusty type bottom using 2 TBSP flaxmeal, butter, and Stevia packet. I’m supposed to watch the Stevia on induction so I couldn’t sweeten it as much as I would have liked but this cheesecake recipe is really good and I will be making it a lot.

I still love this stuff. I made it again tonight and although it is yummy on it’s own I was trying to come up with something to sprinkle on top since I don’t have course almond meal. In other words I was trying to stay busy so I would actually leave it alone in the fridge. Lol I had a left over pizzelle cookie and I took out my frustrations and crushed it with a rolling pin and added a tsp of truvia and 1/4 tsp lemon extract and shook it all up in a baggie. PERFECT!

I made these the day you came out with this recipe. All I can say is they are THE best fastest dessert in low carb! I loved it and my husband loved them too. They are so filling, that to me they would make a good breakfast meal.

Also, I think a savory cheesecake would be good! I found a recipe for a savory cheesecake I’ve been wanting to try, now I can make it using this recipe for nice dip using your crackers. You go Jamie!!!

Oh dear I have just licked the spoon & am waiting patiently for my first cheesecake to set- so delish already! I can’t wait to experiment with some flavours when I try it next time, absolutely love peanut butter flavour would 1 Tbsp be enough/too much to add? Your recipes are an absolute saviour to a new LC’er, how could anyone feel deprived on such wonderful food?!

Check the labels and see how many carbs are in the cream. If it contains sugar, you could be looking at a few more carbs than expected. That said, if there’s nothing else you can do with it, keep to the smallest, tiniest amount ever and schmear it around on top for the greatest impact.

Keka, Land O Lakes has a canned heavy whipped cream that is sweetened with Splenda, and is induction friendly. It’s in a yellow can, where all of the ReddiWhip stuff is. Hope this helps to quell your cravings, if you are on an extended induction, as I am. 🙂

That’s not a weird question at all! In fact, as long as the cup/bowl are microwaveable and you’re careful not to burn yourself, I’d say go for it and just be careful. I mostly worry about you grabbing a hot handle or side of a bowl.

A little late here, but as Jamie pointed out, it would also be about 1/4 the tub (in this case), or bar of cream cheese.

I made this again a couple of days ago. This time I added abt 1 TBSp protein pwd. I stirred it at 15 second intervals. I don’t think I need quite the full 90 seconds in my micro, but I lost track of time, and am not sure but what I cooked it the full time. (Was gonna try for 45.) I also stirred it at the end of cooking before letting it cool. I also cut back a little on the sweeteners from what I used last time. It was good, and cheesecake like, but I do think I need to cut back on the time.
Thanks again Jamie!

I tried this yesterday and it’s absolutely amazing!! I used about 3.5T cream cheese, but followed the recipe exactly other than that. I was apprehensive based on previous comments about it tasting “eggy” but with the extra cream cheese it was PERFECT- just like real cheesecake (only slightly thinner.) After microwaving, I poured mine into a square bowl with an almond flour, butter, erythritol/stevia crust, let it setup for a few hours overnight, and it was incredible. The only problem is I want it everyday now! Thanks so much for this recipe!

WOW, you are officially the QUEEN of Awesomemess. In fact, I see where you are so very freakin awesome that I see where other low carb Gurus are posting their own (but very similar) recipes. You are quite the inspiration. :0)

Hi there! I am so glad you found me! I look forward to seeing what you try and how it turns out for you. Food really is something I have so much fun indulging in, and it’s guilt-free because I’m losing weight at the same time. Welcome welcome!

I am vegan but have recently started counting my carbs and am doing 20 net carbs right now. I was wondering if I could use flax or egg replacer for the egg and still get the same “custard” result. (You said this is a lot like custard?)

It really is a lot like custard. I say go for it and see what happens! You could always go for half of a batch just in case… I am a firm believer in testing small batches when you’re not sure. It’s nice to meet you, Tiffany! Please keep me posted on your progress.

It tasted really good and it was more of a custard than a cheesecake though, but I like custard better so that was a plus for me. I used 1T ground flax and 1/4 water. I also used vegan alternatives instead of the dairy but it was only 1 carb more and it tasted good.

Sorry its been so long since you asked me, the vegan brand that I prefer is vegan gourmet. I used their vegan cream cheese and sour cream, and a 1/4t of Nutritional yeast for a cheesey flavor. I cooked it longer, until it was custardy. probably another minute or two.

Oh Jamie….once again, you have a winner in my book!!! LOL I LOVE it!!! It’s so yummy!!! AND, I didn’t even wait on it to get cold before I tasted a little of it. I put the rest in the fridge and will eat it when it gets cold. But, if I can’t wait, I like it really, really well warm!!! 🙂 Thanks, Jamie!!

Since this is a bit calorific for me I am doubling the recipe but using only 1 egg, and pouring into 3 dishes.. that should get the calories to about 200 per serving and more then enough cheesecake for me.. yum

I put mine in the fridge right away. I am an impatient person! I wonder, though, if allowing to cool for five minutes and then immersing in a small, shallow pool of ice water might even help things cool faster…

I made this dessert for my fiance and myself this evening and it was awesome! He LOVED it! He was spouting out different fruits to add as I was putting it together! Jaime, I would like to thank you for everything you do! I am very thankful for you and your blog. This weight-loss thing is very tuff but I know with the help of you and this blog it can be done. I look forward to trying many more of your recipes. Thanks again for everything!

Hi! I LOVE CHEESECAKE! I do. It’s my one huge love in the dessert world. I hope you love this one. It’s a little more savory/custardy, but it leaves room for interpretation and changes you may want to make through add-ins, like berries!

Just discovered this website and love, love, love it! I just tried the microwave cheesecake and had great success. I quadrupled the recipe, beating the eggs in one bowl and mixing the cream cheese/sour cream mixture in another. I heated the cream cheese mixture in the microwave for 30 seconds and then dropped a heaping tablespoon full into the beaten eggs and stirred. I continued to stir in a tablespoon full until all the mixture was combined. I then put the mixture back in the microwave, heating and stirring about four times. I then transferred the mixture to 4 small bowls and refrigerated. I had no scrambled eggs in my dish. So, so good.

I’m new to this site…this is my first try at one of your recipes. Here is what I did: I used an 8 oz. brick of cream cheese to make 4 servings; following your directions and ingredients exactly. I mixed everything together in my kitchenaid mixer, adding the eggs last. I cooked one ramekin in the microwave per your instructions. The other three I cooked in a 350 degree oven for 30 minutes in a water bath. They all basically tasted the same – delish! The one cooked in the mv came out sort of fluffy and like a custard. The other three had a wonderful cheesecake consistency, looked beautiful and honestly…I would call them “company worthy”. Many thanks for a great recipe – I’ll make it again for sure and use the water batch. It’s really not that much trouble.

Wow!!! I have to say that I don’t care for cheesecake, but this recipe is awesome!!! Very good!! I only used 2T of Splenda as I like everything sweet, but this was just the right amount for that tart, sweet flavor to balance out the lemon juice!!
Thank you so much!!

Thank You! I’m searching recipes for my son who is diabetic and lactose intolerant. This is such an easy one he can do any time! He’s starting learning to bake and this recipes really helps me to teach him.

Sorry I’m so late to the party! This recipe is over 8 months old. Anyway, I love this recipe. I actually quadrupled it and baked it in an 8 in spring-form pan at 325 F for an hour. I then quartered it and froze the other 3 pieces. I discovered I didn’t much care for the taste and texture (scrambled eggy?) cold so I put 1/2 tsp of coconut oil in a non-stick skillet and heated my cheesecake slice until it was brown and “caramelized” on both sides. Had kind of a warm french toast/creme brulee vibe to it. It was great. Again, thank you so much for sharing this recipe!

Holy hell, that sounds delicious! The recipe is that old now? Freaking freak! It seems like it was more recent. I appreciate you sharing what you thought and how you changed the recipe up. I, quite frankly, am in love with your brains.

I made enough for 4 people in one bowl. Had to do a few extra 30 second sessions with stirring in between. Had dinner at a friends and I brought this for dessert and they LOVED it!

I just want to say thanks for so many awesome recipes. I plan to make the frozen yogurt tomorrow. The blog posts add so much…with ideas and what has or hasn’t worked.
And I have to say, I love the easy uncomplicated recipes….and SO tasty too! I hope you make a cookbook some day. I will definitely buy one. (for now, I am using my ipad in the kitchen…as my “cookbook” dog eared on YOURLIGHTERDSIDE.COM!

(though I should mention that some links are broken under the cheesecake desserts…such as the mudpie cheesecake)

I was looking for a good sugar-free cheese cake for my granddaughter’s birthday cake. This turned out to be “it”! I love the one serving things, as I tend to eat ALL of the leftovers that I do not need. I made one for myself first to see how it was. I agree with those that say it is a little “eggy”. I solved that by doubling everything except the egg and made 2 containers at a time. Perfect, except next time I will add a little more sweetner as it is so hard to judge with the different kinds. I will definitely make this often. I topped it with sugar-free strawberry topping. I love your recipes! Thank you!

I just stumbled on this recipe after your egg post. This is phenomenal! I used 2.5 tbsp cream cheese because of the “eggy” comments and used an immersion blender which really helped. I only cooked it 60 secs as it seemed done then. Could you change your print pdf option to only include the recipe? I printed this off and it was 4 pages long with photos, etc. which I don’t really need in my recipe file although I love to read it all online 🙂

Hi there!
Thanks for this wonderful recipe.
I tried it out today but it didn’t turn out so well. I realized that my cheesecake is unevenly cooked. The outering of the cheesecake is overcooked while the inner ring is kinda undercooked.
How can I resolve this?

I tried making cheesecake in a mug in the microwave a few months ago, the eggs kind of scrambled. Making cheesecake cupcakes the ratio is 8 oz cream cheese, one egg and 1/2 cup sugar so I think I would make a double batch of this with one egg to see if it helps … who wouldn’t want a backup anyway? 😉

This is delicious! I make a few at a time and have them for breakfast with whipped cream on top. The sweetener is far too much though. I use only 1 flat tablespoon of Splenda in each one. dd some grated lemon zest as well. Really yummy in my tummy.

These are now my low carb savior! A batch of four (one package of cream cheese) fills a 12 count muffin pan perfectly, so I baked that for about 20 minutes at 350. Now I have 12 on hand!! Soooo good! Great for a snack or sweet treat without guilt!

Jamie, Thank you so much for proving that a low carb cheesecake can be done. I’ve been at this about as long as you have and have quite a collection of low-carb recipes but I hadn’t tried a cheesecake because my regular fat & sugar laden, high fat cheesecake is almost famous and I didn’t want to mess with it! Based on the original comments that this was a bit ‘eggy’, I simply doubled the cream cheese and sour cream and left the other ingredients as is (using 2T of splenda). I baked in 3 small, 1 cup ramekins at 350 for about 15 minutes and they were amazing; almost a clone of regular cheesecake. I topped with a carb-free raspberry spread. YUMMY!! Thanks again for this new favorite!

Hello! I just tried mine after making it and leaving it in the fridge for 2.5 hours, and it looks like scrambled egg in a bowl. It has an eggy texture and I can taste the egginess, but I can also taste the cream cheese and sour cream. I put it in for 90 seconds in the microwave, but I think my microwave was too strong and cooked the eggs a little too much. You should say how the texture of the finished product is supposed to be like! Can’t wait to make it better tomorrow morning 🙂

I’ve hated every sugar-free dessert recipe I’ve tried until I found your site. I only made one serving of this because I feared another disaster. Result….fighting over who would get the last spoonful! Didn’t taste one bit like it had an artificial sweetener. It was fantastic! Thank you!

Thank you so much for submitting the INDIVIDUAL cream cheese cake! this way I don’t have to cook a BIG one. I have made 2 WHOLE cheese cakes at the beginning of my adkins diet which are also WONDERFUL..for those who would like the recipe it is simple: 3 eggs beaten, 3 packs of cream cheese softened, 1/2-1 cup splenda (or your choice of sweetner, stevia is more natural but does tend to make things a little bitter), 1 tsp of vanilla, 1 tablespoon of lemon juice, 1/2 cup sour cream. Mix EVERYTHING together, and spray a pie pan/ or oven friendly dish w/ non stick spray, preheat oven to 350* and bake. est time at 30-50 minutes, depending on oven. it will look brown and nicely cracked appearance..cool on counter for about 30 minutes and pop in fridge till the next day. It’s just about the closest thing to NEW YORK cheese cake as you can get. I also take 1 cup frozen berries (your choice) and 1 cup water and splenda and bring to hard boil for 10 minutes, remove from heat and cool, put in jar for toppings over this recipe and low carb pancakes,,,so satisfying. Just started the adkins diet 3 weeks ago and it’s been slow but I have lost 10lbs! gonna stay on induction til I get to desired weight but what a blessing to know YOU CAN EAT ON THIS DIET and be satisfied! HUGS TO ALL!

oh yeh, one more thing,,,can’t believe it with all the eggs and stuff on this diet, but my blood pressure has gone down! was 145/85 on average. I took it this morning and it was 124/71 …you have to wonder with all that the DOCS say about cholesterol and fats, etc huh? My health hasn’t been this good in a long time.

I can’t even express how delighted I am to find this site. As an overweight celiac (who knew), who now can’t have grains, you are a blessing in disguise for me. I would totally marry you if my hubs would let me.

This looks wonderful and my cream cheese is sitting out to “soften” as I write this, but I input this info into My Fitness Pal and I am definitely getting way higher nutritional info. Especially calories. I went with egg white and light sour cream to get the calories back down but just checking, maybe you have your stats wrong – or are you using light and/or fat free?

Yep, I made these yesterday. I made 4. I cooked them exactly as the recipe requested, I also let everything cool for over 8 hours and I too, have sweetened Scrambled Eggs. I will still eat them, but this is not cheesecake. 🙁 I might try cooking them in the oven next time or I might just eliminate the eggs and just do a no cook Cheesecake in a cup. I have an AWESOME Keg Cheesecake Recipe that I can definitely do Low Carb and in small one cup portions. We’ll see how the oven method works!

Been recently trying to eat healthier but never have the time since I work…theres many websites that offer “quick meals” but this by far the most helpful. Keep up the great work you definitely gained an extra fan

You are genius. I just discovered deserts in a cup and now I can enjoy cheese cake just for me. I have tried making cheese cake in a large size with sweetener and I have found it to taste a little odd after keeping it in the fridge a few days. With a single serving I can make it and eat it fresh without having to worry about finishing a whole cake.

What kind of cream cheese are you using? I haven’t been able to find anything that’s less than 2g carb per ounce. An egg is 1g. Sour cream is 1g. So all in all, this was roughly 6g carb. How did you get 2.5g?

very late to this party….I couldn’t wait to eat it so i ate it right out of microwave–fail…remade it and this time used egg whites to avoid “egging” and threw in some davinci sugar free peanut butter syrup…..win!! wonderful. I need simple recipes like this, thank you:)

Hi…I think I did something wrong. I mixed all the ingredients but there were still tiny chunks of cream cheese floating about. Then I put in the microwave, stirring it every 30 seconds, and it came out boiling! It’s cooling right now, but is it supposed to do that? I don’t think so.

Really really like this! I know this is an old recipe, but if anyone is still reading down this far in the comments, the #1 trick to making this work is using a blender for the ingredients – I use my Nutribullet and it does an amazing job of blending the cream cheese into the egg so it doesn’t get that weird curdled texture. (I also bake mine split into two half-cup ramekins for small treats – 350F for about 20-30 min, until it’s quite risen and looks a bit souffle-like but is still fairly happy to wobble if you poke the dish!)

I know this was posted a long time ago and this may seem like a silly question but do you think this would be shelf stable enough to mail with 2 day delivery? My son is away at college in literally the middle of nowhere. The towns population is like 1,200. They only have one 4 aisle grocery store and a McDonald’s as alternatives to dining hall food. His birthday is coming up and he always asked for a cheescake as his cake. I can manage to get express priority mail to ship from here to there in 2 days. So do you think it would be able to still be safely edible if baked in a canning jar?

I doubled the recipe for the most part and put it in a mug.
4 oz cream cheese
4 T sour cream
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
1 egg
2 T sugar
I stirred every 30 seconds. Took 2 or 2 and 1/2 minutes.
It puffed up but when it cooled it was 1/2 the size of a normal smallish mug.
Waiting the hour was the hard part. It was good in a pinch. Next time I will make it in a bowl so I can scoop graham crackers into it.

I made this last night! Only i used some low carb protein cookies (Justine’s white chocolate raspberry) as the base with melted butter to hold it and made two lots of the mix! My partner and i only had half of one quarter each and it was DIVINE! I will be making this more often! I’m actually meant to be going to my parents for dinner soon and i said i would make us food that we can eat since i’m on keto with my SO and my family aren’t so i think i might make this for pudding :3 Thank you!

[…] to combine this new discovery with the recipe below to try and make something even more awesomeful Minute Microwave Cheesecake | Your Lighter Side throw an egg in and see what happens – has anyone microwaved protein fluff […]

[…] for the cheesecake while looking through my Bible (aka Pinterest). It comes from a site called Your Lighter Side. To jazz things up a bit and because it is required for a grade in the class that is responsible […]

[…] 38. Minute Microwave Cheesecake Cream cheese, sour cream, lemon juice, egg, and a sweetener of your choosing all come together to make this astonishingly simple, delicious, and low-carbohydrate dessert. Top with plenty of fresh berries, and there might be no need for extra sweetener at all! […]

[…] 38. Minute Microwave Cheesecake Cream cheese, sour cream, lemon juice, egg, and a sweetener of your choosing all come together to make this astonishingly simple, delicious, and low-carbohydrate dessert. Top with plenty of fresh berries, and there might be no need for extra sweetener at all! […]

[…] page to choose from mouthwatering desserts like the Single Serve (Healthy) Raspberry Ice Cream or Minute Microwave Cheesecake. No matter your craving, Something Swanky has recipes for every dessert […]

[…] in literally a minute, we thought we had died and gone to dessert heaven. This recipe, taken from Your Lighter Side, offers a healthy(ish) take on the quick dessert, with pretty much no carbs in sight. So if […]

[…] Did you know you can even microwave yourself a personalized cheesecake and then top it with whatever your heart desires?Whipped cream, blueberries, graham cracker crumbs and more …{found on Your Lighter Side} […]

[…] Cheesecake – When your sweet tooth takes over, this yummy dessert will hit the spot. Top with powdered sugar and your favorite fruit for a cheesecake that takes less than two minutes to make. Learn how to make this dessert here. […]

[…] Last, but certainly not least, is 1 minute microwave cheesecake! Cheesecake is my favorite dessert so I’d be willing to taste test as many of these as you’d like. Check out the recipe right here! […]

[…] Minute Microwave Cheesecake: Margaret asked me if there was some way to make a quick cheesecake. “Id love to see a cheesecake ‘in a minute,’ she told me. “Just a single serving size.” I love a cooking challenge so, with her … (via Your Lighter Side) […]